Rice for manufacturing soy



M. ONI'KI.

RICE FOR MANUFACTURING SOY.

APPLICATION man APR.18, 1918.

1,400,374. Patented Dec. 13, 1921.

2 SHEETS-SHEET I.

gwuewtoz M. ONIKI.

RICE FOR MANUFACTURING SOY.

APPLICATION FILED APR-18,19IB. l0 7 a Patented Dec. 13, 1921.

2 SHEETS-SHEET 2.

I Quveufoz W @Hozwm PATENT OFFICE.

KANJIBD ONIKI, OF F'UK'UOKA-KEN, JAPAN.

RICE FOR MANUFACTURING SOY.

Specification of Letters Patent.

Patented Dec. 13, 1921.

Application filed. April 18, 1818. Serial No. 229,339.

To all whom it may concern.

Be it known that I, MANJIRO 0mm, a subject of the Emperor of Japan, and aresldent of No.13 Susakiura-Machi, Fukuoka- Ken, Empire of Japan, chemist, have invented a new and useful Improvement in Rice for Manufacturing Soy, of which the following is a specificatlon.

This invention relates to a preparation of rice for use in manufacturing soy by means of a newly discovered micro-organism, and has for its object to produce a special kindof soy having its taste or nutritive or digestive qualities surpassed over the other soy heretofore manufactured.

In order that the invention may be readily understood, I have appended hereunto two sheets of explanatory drawings, which show the magnified view of the aspergillus-onikn, in which Figure 1 is a microscopical view of the conidiakeria 1, 2, 3, 4t.

Fig. 2 is a like view showing the sterigmas 5, 6, growing upon the head of the conidiakeria.

Fig. 3 is a like View showing the conldiophore fully ripened. I

Fig. 4 is a side elevation of an approxlmately natural sized grains of rice planted with the aspergillus-onikii.

Fig. 5, a, a, b, 0, respectively, illustrates different germinating stages of the conidiophore.

Fig. 6 is a longitudinal sectional elevation of the conidiophore, already ripened.

Fig. 7 is a side elevation of the conidiophore, shown on a smaller scale than Fig. 6.

Fig. 8 illustrates over-ripened conidio phore.

Fig. 9, A is a detailed View of the primary sterigma bearing four secondary sterigmas thereon. B is a like View showing the primary and secondary sterigmata assembled.

Fig. 10 is a detailed View of the conidia.

Fig; 11 a, b, a, respectively, illustrates young, enlarged and partly deformed mycelium.

The invention contemplates as an essential base the use of a new species of mycomycetes which is called after my name aspergillusonikii. This micro-organism, when cultured upon a suitable culture media germinates in the first place a white, transparent, branched mycelium 11, Fig-11, a, b, a, re-

spectively, from which, vertically sprouts an aerial hypha or conidiophore 1n the same manner as other like micro-organisms.

In some instance this aerial hypha which is short and small is found considerably developed to such an extent as to cover themtire surface of the culture media. The colony which is white in the beginning gradually turns to a light yellowish color, then assumes a pure yellow with a slight trace of dark red and finally a brownish yellow.

From the myceliumll vertically grows in the form of a'branch the conidiophore having a bore 10 comparatively large in diameter, which, when grown but slightly begins like other micro-organisms to develop itself at the top to form a head 13 thereof, the manner in which it develops in the different stages of growth is illustrated in Fig. 5, a, a, b, 0, respectively. The stalk 12 of the conid1ophore which is straight and vertical and which grows innumerably is more or less tapered toward the head, and fully grown measures 1-1.5 microns long, 1012 microns wide, 100-550 microns in diameter at the head portion including primary and secondary sterigmas.

The hollow stalk 12 which has no septum throughout the whole length of its bore 10-- has the wall 12 microns thick, and is coarsely dotted over the outer surface with tiny grains 18, Fig. 5. The stalk 12 proper exhibits brownish yellow at outside while in the interior it is colorless and transparent.

The head proper which is nearly spherical in shape has a clear, distinct boundary of the diameter 50-65 microns and exhibits brownish yellow.

Radially extending and practically covering the entire spherical outer surface of the head 13 are grown innumerable primary and secondary sterigmata 14, 15, respectively, both exhibiting a light yellow color. The primary sterigma 14 which carries at its outer end the secondary sterigma 15 is of the form resembling something likethe shape of a club, 18 microns long, 5.2 microns wide.

The secondary sterigma 15 extending outwardly from the outer end of the primary sterigma 14 is of the form resembling something like the shape of a bottle and generally counts four in number as shown in Fig. 9, A.

From the outer end of each of these four bottlelike secondary sterigmata 14 grows a plurality of egglike conidia 16, one upon the other in successive relation, and extending to form a chainlike connection 8 microns long, 2 microns wide, each being connected by a weak, thin, intermediate septum, as at 18, Fig. 9, B. The egglike conidia, when grown full, transforms itself to assume balllike formation of the diameter 2 microns long, when an infinitive number of grains make its appearance upon the outer surface thereof, as at 17, Fig. 10.

In germination the thick wall of the conidia develops to a considerable extent and opens up at one or more points to sprout out therefrom colorless, transparent, irregular sized myceliums 11 having neither askus or nuclens at the beginning but soon develop to form at different points several transverse seplum 20, Fig. 11.

The presentmicro-organism naturally exists in the air and elsewhere, and quite frequently it is found deposited upon the outer surface of Katsuobushi (flesh of the bonito steamed and dried) during the course of the drying operation in the manufacturing of this particular food of the Japanese, and occasionall it-is found in the ear of the person su ering from a certain ear itching disease.

I have found that the present micro-organism is better grown upon a solid media than a liquid culture media, and may be satisfactorily planted upon the rice, bean, bran, bread, or like other artificial, media. It grows just as well upon the potato although the growth of the conidia 1s not so vigorous as other media above enumerated.

Although the growth is slow the rice infusion equally proved to be a good culture media while the bonillon peptone and isinglass proved to the contrary. When planted upon the rice infusion the mycelium growth makes its appearance in the first place from the Walls of the vessel containing the liquid which gradually increase until the whole surface of the liquid is covered by a thick layer of corrugated film. The culture upon the straw extract proved unsatisfactory as the fungus growth makes no appearance except on a few points. a

have found also that an artificial liquid media, especially the liquid containing glucose, sucrose and dextrin is very satisfactory as the fungus growth makes its appearance not only upon the liquid surface but at the same time from the walls and bottom of the vessel containing the liquid. The liquid containing alactose, starch paste is also satisfactory w ile the growth in the solutionof lactose and mannit proved weak and uncertain.

Nitrogen containing media such as Wittes peptone, asparagin, ammonium nitrate, ammonium tartarate also invites the growth of the present micro-organism in a most luxuriant manner but has a disadvantage of affecting the nutritive quality of the product.

I have found that the present micro-organism grows best at the temperature of 29-3O degrees 0., although it grows at the vicinity of 20 degrees. Other feature of the present micro-organism is that it makes no alcoholic fermentation in rice infusion or in any sugar containing culture media but secretes a considerable quantity of invertase, peptase, etc. The appearance of the hymenium varies according to the nature of the culture media used so that in someinstances it is pure yellow while in other instances exhibiting grayish yellow.

Another feature of the present micro-organism is that besides possessing a slightest bitter taste this micro-organism is inherent with a pungent smell somewhat resembling that of the mashroom, and often irritates mans throat when dispersed abundantly in the air.

In carrying out m invention, I prepare in the first place a ase or ferment. 'For this purpose the aspergillus onikii of which I have already described fully is planted upon a preliminarily sterilized suitable medium such as bread, steamed rice, or other appropriate grains, which is then nourished in warm chamber or incubator ata temperature of 27-30 degrees C.

The base thus prepared is then added to by placing it in the mixture of the 6 parts of steamed beans and 4 parts of roasted wheat to the extent that the entire surface of the mixture is eventually flourished with the aspergillus-onikii, care being taken not to be attacked by other bacteria during the course of the operation. The product obtained is termed after my name Oniki- Koji.

The rice thus obtained is then taken into a vessel containing salt water, left still, and occasionally agitated, until the whole mixture is transformed into the mass of soy when the proteid and starch are decomposed from the bean and wheat into the salt water. Same result can be obtained by placing the Oniki-Koji in a chamber provided with Warming means to a temperature approximately 40 C. and agitating it continuously, instead of occasionally, in the same manner as in the mashing process for brewing beer and other liquors.

Then by treating the mess so that the liquid is separated from the residue and subsequently sterilizing and clarifying same makes the product appreciably receivable by the consumer in a sterilized condition and free from contamination and less susceptible to deterioration but without having its taste or nutritive or digestive qualities the residue, and subsequently sterilizing and 10 impaired. clarifying the same.

What I claim is In testimony whereof I afiix my signature The process of preparing a food comin presence of two Witnesses.

position consisting in culturing aspergillus M AN JIRO ONIKI onikii upon a gram medium, nourishing the same; adding thereto a mixture of steamed Witnesses:

beans and roasted wheat; then forming the HARVEY F. OLTMANS, same into soy, separating the liquid from H. Y. A. SUMURE. 

